Classic & Creative Brioche Pastries

Learn accessible techniques for working with French brioche dough and create an array of breakfast pastries that make every morning sweet — or savory!

Master one versatile dough and make eight mouthwatering pastries your loved ones will crave. Joanne Chang, renowned chef and owner of Flour Bakery, will begin her class by showing you how to create the classic brioche loaf. Then, discover her professional secrets for twice-baked brioche slathered in almond cream, craquelin packed with candied oranges, brioche au chocolat and more! Once you’ve satisfied your sweet tooth, whip up savory treats like cheesy brioche breakfast pizzas and ham and cheddar hot pockets. For the grand finale, find out how to create Joanne’s famous Sticky Sticky Buns — the very buns with which she beat chef Bobby Flay in Food Network’s Throwdown with Bobby Flay.

Lesson plan

12:00

Lesson 1. Brioche Dough

Meet your instructor, pastry chef Joanne Chang, as she walks you through the process of making brioche dough. Mix along with Joanne as she offers numerous tips for working dough in a stand mixer and teaches you how to assess when it’s done. Then, learn to proof, shape and bake your dough into a traditional loaf.

18:13

Lesson 2. Basic Brioche Shapes

Next, turn your dough into a variety of shapes, from a simple roll to a traditional brioche à tête. Master the art of the brioche à tête as Joanne demonstrates forming the head and making sure it stays on in the oven! Then move onto brioche à sucre and finally learn Joanne’s own pull-apart brioche buns, no shaping necessary!

14:36

Lesson 3. Twice-Baked Brioche

Looking for that perfect make-ahead recipe for special guests? Learn how to transform day-old brioche into a decedent treat soaked in almond syrup and topped with frangipane — or almond cream — and slivered almonds and then baked to a golden brown. Not only can you make each component days ahead of time, but the entire dish can be made up to two days before, too!

16:22

Lesson 4. Craquelin

Make candied oranges by simmering slices in a simple syrup for the filling of this decadent treat. Roll out your dough and then line it with the oranges before you fold and trim it into pieces that are proofed, topped with slivered almonds and baked.

21:59

Lesson 5. Brioche au Chocolat & Pain aux Raisins

Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.

20:47

Lesson 6. Savory Brioche Recipes

Turn your attention from the sweet to the savory as you explore topping or filling your brioche dough with cheeses, pesto, meats and even a fresh egg. Form mini deep-dish pizzas and hot pockets and make Joanne’s special pesto recipe where she blanches the basil to add an extra punch of flavor.

10:19

Lesson 7. Sticky Sticky Buns

Master the sticky buns that brought down competitive chef Bobby Flay. Joanne shares her exclusive recipe for her famous sweet rolls as you learn how to make the rich caramel sauce that will give your rolls their “goo.” Then, roll out your dough, layer on a sweet, nutty mixture, roll up and cut into buns. Proof, bake and prepare to get stuck on this treat!

"This was by far the best tutorial video I've ever seen. Everything was explained so well, It was almost like having a private baking class with Joanne Chang. ... Thank you very much." - Shiva is bakingPortland OR

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Lesson plan

12:00

Lesson 1. Brioche Dough

Meet your instructor, pastry chef Joanne Chang, as she walks you through the process of making brioche dough. Mix along with Joanne as she offers numerous tips for working dough in a stand mixer and teaches you how to assess when it’s done. Then, learn to proof, shape and bake your dough into a traditional loaf.

18:13

Lesson 2. Basic Brioche Shapes

Next, turn your dough into a variety of shapes, from a simple roll to a traditional brioche à tête. Master the art of the brioche à tête as Joanne demonstrates forming the head and making sure it stays on in the oven! Then move onto brioche à sucre and finally learn Joanne’s own pull-apart brioche buns, no shaping necessary!

14:36

Lesson 3. Twice-Baked Brioche

Looking for that perfect make-ahead recipe for special guests? Learn how to transform day-old brioche into a decedent treat soaked in almond syrup and topped with frangipane — or almond cream — and slivered almonds and then baked to a golden brown. Not only can you make each component days ahead of time, but the entire dish can be made up to two days before, too!

16:22

Lesson 4. Craquelin

Make candied oranges by simmering slices in a simple syrup for the filling of this decadent treat. Roll out your dough and then line it with the oranges before you fold and trim it into pieces that are proofed, topped with slivered almonds and baked.

21:59

Lesson 5. Brioche au Chocolat & Pain aux Raisins

Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.

20:47

Lesson 6. Savory Brioche Recipes

Turn your attention from the sweet to the savory as you explore topping or filling your brioche dough with cheeses, pesto, meats and even a fresh egg. Form mini deep-dish pizzas and hot pockets and make Joanne’s special pesto recipe where she blanches the basil to add an extra punch of flavor.

10:19

Lesson 7. Sticky Sticky Buns

Master the sticky buns that brought down competitive chef Bobby Flay. Joanne shares her exclusive recipe for her famous sweet rolls as you learn how to make the rich caramel sauce that will give your rolls their “goo.” Then, roll out your dough, layer on a sweet, nutty mixture, roll up and cut into buns. Proof, bake and prepare to get stuck on this treat!

The instructor

Joanne Chang, Instructor of Classic & Creative Brioche Pastries

Joanne Chang worked her way through various restaurants, and even earned an Applied Mathematics and Economics degree from Harvard, before finding her niche as a pastry chef. During the summer of 2000, she opened Flour Bakery in Boston. Today, Flour boasts four locations and has been featured in Gourmet, Food & Wine, Bon Appétit and The New York Times. Joanne has authored two cookbooks, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe and Flour Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories.

Ratings & reviews

Class rating

(46 reviews)

Just Awsome

by ermyle397917 on March 1, 2015

Joanne what a wonderful class!! Learned soooo much. Looking forward to more. You are a great teacher and we are blessed you share with us all.

Joanne what a wonderful class!! Learned soooo much. Looking forward to more. You are a great teacher and we are blessed you share with us all.

Wow!

by gbmko349500 on February 27, 2015

The sticky bun picture is what caught my eye (I'll admit I didn't even know what brioche was), but it is the brioche loaf that will be having me make the dough frequently. After one bite of a grilled cheese sandwich, my husband and adult son both proclaimed it as THE BEST grilled cheese sandwich they have ever eaten! I'm so glad to have been exposed to the wonders of brioche. Excellent class- both the teaching and the photography.

The sticky bun picture is what caught my eye (I'll admit I didn't even know what brioche was), but it is the brioche loaf that will be having me make the dough frequently. After one bite of a grilled cheese sandwich, my husband and adult son both proclaimed it as THE BEST grilled cheese sandwich they have ever eaten! I'm so glad to have been exposed to the wonders of brioche. Excellent class- both the teaching and the photography.

Very Inspired!

by Porcelain Bird on February 21, 2015

Love what I have learned from the class!

Love what I have learned from the class!

Please, Please do another class

by atticfana6738515 on January 30, 2015

I was in Awe the whole time watching your video. Just came across Craftsy on Pinterest and seen your video and signed up right away. I have your first book and just ordered your flour too. I can only hope for another class from you soon. So much easier to learn when you can be shown instead of reading from a book. Please, Please I hope you do another class video.My fist batch of brioche is in the fridge. Can't wait for morning

I was in Awe the whole time watching your video. Just came across Craftsy on Pinterest and seen your video and signed up right away. I have your first book and just ordered your flour too. I can only hope for another class from you soon. So much easier to learn when you can be shown instead of reading from a book. Please, Please I hope you do another class video.My fist batch of brioche is in the fridge. Can't wait for morning

Just Wonderful!

by wee one on January 15, 2015

Love her teaching style, and impressed with her tips. This is a class which is hard to put down, I just want to keep watching it and absorbing it like a sponge.Thanks for a great class! Hope to see more of Joanne in the future.

Love her teaching style, and impressed with her tips. This is a class which is hard to put down, I just want to keep watching it and absorbing it like a sponge.Thanks for a great class! Hope to see more of Joanne in the future.